Kabuke – New Japanese Sake Bar And Restaurant At Telok Ayer

Kabuke Telok Ayer

Kabuke is a new Japanese sake bar and restaurant hidden on the second level of a shophouse in Telok Ayer.

The name ‘Kabuke’ is a combination of two words—kabuki and sake. ‘Kabuki’ is a Japanese word which refers to classical Japanese theatre and this is reflected in the cartoon performers that are painted on the walls.

Sake connoisseurs will be pleased to know that Kabuke has a well-stocked bar with a collection of Sake from over 20 prefectures! As for those who are looking for some grub, they also offer contemporary Japanese dishes.
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Niku Katsumata – A4 Wagyu Beef Set At S$38++ & Wagyu Donburi At S$25++

Niku Katsumata Wagyu Beef

Niku Katsumata in Ebisu Japan is exclusive for members only but the grilled meat restaurant has since expanded to Singapore shores at Duxton Road. Their menu features yakiniku (grilled meat) and they are best known for their Kagoshima wagyu beef.

Known for offering reasonable prices without compromising on quality, diners at this Japanese restaurant can expect premium beef cuts in their A4 Wagyu Beef Set (S$38++) and A4 Wagyu Donburi (S$25++). What a steal!

Drop by the restaurant after work for a delectable dinner and a range of alcoholic beverages. READ ON

Niku Kappo – Kappo-Style Restaurant From Tokyo’s Tsukiji Opens In Singapore

Niku Kappo NikuDon

A brand new dining concept by WATAMI originating from Tsukiji, Japan, Niku Kappo offers diners authentic Japanese Kappo-style delights through its colorful menu filled with a diverse selection of food options.

As the word “Niku” suggests, Niku Kappo’s menu has a strong focus on meat. From Meat Sushi to Meat Hot Pot, Niku Kappo only seeks to present Japanese cuisine at reasonable prices.

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The 5 Different Types Of Premium Japanese Beef Worth Splurging On

Premium Japanese Beef

When it comes to premium Japanese beef, most epicureans’ general knowledge are confined to just Wagyu. But did you know that under the category of Wagyu lies several more species?

Many restaurants—outside of Japan—use the word ‘Wagyu’ and ‘Kobe’ interchangeably, which is inherently wrong. Here’s the thing: Every Kobe is Wagyu, but not all Wagyu is Kobe.

Wagyu basically refers to any Japanese cattle breed, whereas Kobe, on the other hand, refers to a specific black Tajima cattle that have been raised under strict conditions in Hyogo Prefecture.

From Matsusaka Beef to Ohmi Beef, here are The 5 Different Types of Premium Japanese Beef Worth Splurging On.

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